I know, right! Days have been busy but I promise not to let my followers feel disappointed with my absence. *For those who care*

The last weekend was productive as I managed to bake an eggless chocolate cake that was a delectable bonne bouche… It isn’t like the regular spongy cakes that require 45-min preparation time with an added half an hour to prepare the icing. *surprised, eh?*

Preparation Time: 25:00 – 30:00 minutes

Baking Time: 5:00 – 6:00 minutes

Serves: 5-6

Well! This one wouldn’t necessitate much of your time… I was prepared that it would consume an hour or so but I was surprised when everything was done in less than half an hour. Read on to acknowledge the recipe for an instant eggless chocolate cake…

Appliance:-

Microwave

Utensils:-

Bowls -3

Microwave Safe bowls – 3

Microwave Safe bowl (For Cake) – 1

Ingredients for Eggless cake:-

All-purpose flour (Maida) – 1 cup (120 grams)

Sugar – 1 cup (100 grams)

Cocoa Powder – 5 table spoon

Curd / Yogurt– 4 table-spoon

Baking Soda – ½ tea-spoon

Water – 1 cup (150 ml)

Oil – ½ cup (100 ml)

Ingredients for Icing:-

Chocolate (Dairy Milk / Nestle) – 100 grams

Butter – 2 tea spoon

Milk – 3-4 table spoon

Once you have all these things organised, let’s begin with the method…

Eggless Chocolate Cake (Microwave):-

Take a bowl; add yogurt and baking soda in it. Mix well and set it aside

Take another bowl; add all-purpose flour and cocoa powder in it. Mix well and set it aside

Take a microwave safe bowl, add water in it and microwave it for 1:00 minute

Take the warm water out of the microwave; add sugar and oil in it. Mix well till the sugar is dissolved in the water

Add the yogurt-baking soda mixture in the dissolved solution and mix well

Add the flour-cocoa powder mixture in it and mix it well till a smooth batter is formed *avoid the formation of lumps.

Take another microwave safe bowl, add a tea spoon of oil or a table spoon of butter and spread it around the sides of the microwave-safe bowl

Pour the batter into the bowl and let it set for half a minute

Microwave the batter for 5:00 – 6:00 minutes. You need to monitor the baking process because every microwave isn’t the same. *Mine took 5:30 minutes*

Take the bowl out and keep a cold-water soaked towel below the bowl to help it cool faster than it would take, otherwise. Or else you can keep the cake in the refrigerator to let it cool

Let the cake cool down *This one wouldn’t rise much, it would be soft and savouring but not too spongy or cushioned*

Chocolate Icing method:-

Take a microwave safe bowl and add in the 100 grams chocolate along with butter.

Microwave it for 0:30 seconds

Mix it well, the chocolate would be melted; add in milk and mix it well considering the appropriate consistency

Garnishing the Cake:-

Invert the cake over a plate

Pour the icing over the cake and spread it consistently

Garnish it with chocolate wafer chisels or top it with a cherry or gems *your call*

TIPS:-

You can serve the cake slightly hot with ice-cream

Adjust the sugar level according to your taste

This cake is made in a microwave so it wouldn’t rise much, not that microwave baked cakes do not rise but this one, would not.

Butter can be a substitute for oil

The cake must be cool when you invert it on the plate or else it can even break